- Brinjals 4
- Tomatoes 5
- Green chilies 9
- Red chilies 3
- Tamarind marble size
- Fenugreek seeds 1/4tsp
- Urad dal 3tsps
- Mustard seeds 1 1/2tsps
- Turmeric powder 1/4tsp
- Asafoetida 1 pinch
- Salt to taste
- Coriander for garnishing
- Oil 8tsps
Method:
- Wash and clean brinjals. Take water in a bowl, add salt and mix well.
- Cut brinjals into small cubes and add them to the salt water. Wash them well in the salt solution so that the bitterness of the brinjal is removed.
- Take the washed brinjal into a microwave safe bowl. Add little salt and mix well.
- Place this bowl in a microwave oven and cover it partially.
- Cook the brinjals on high power for 10 minutes. Stir once in between.
- Wash and clean the tomatoes. Chop the tomatoes finely.
- Take the chopped tomatoes into a microwave safe bowl and place it in the microwave oven.
- Cover the bowl partially and cook on high power for 5 minutes. Stir once in between. Keep this bowl aside.
- Wash, clean and cut the green chilies into small pieces.
- Break the red chillies into small pieces.
- Wash, clean and chop the coriander leaves.
- Now heat a pan and add oil to it. When the oil is hot add the fenugreek seeds and urad dal.
- Fry till the seeds start changing color. Then add the mustard seeds and fry till they splutter.
- Add the cut green chilies and fry well. Add the red chili pieces and asafoetida.
- Fry well and remove this seasoning by leaving the oil in the pan. Take the fried seasoning into a plate and allow to cool.
- To the remaining oil add the cooked brinjal pieces.
- Add turmeric powder and little salt to the brinjal pieces and mix well.
- Fry the brinjals well till dry roasted. Take them into a plate.
- Now add the cooked tomatoes and salt to the pan and fry until the tomatoes are thick without water. Take these cooked tomatoes into a plate and let it cool.
- Now take a mixie jar and grind the seasoning coarsely with tamarind and remove it.
- To this jar add the fried brinjal and grind coarse, remove it.
- Now finally add the fried tomatoes and grind to a coarse paste. Remove it.
- Now mix all the grounded paste together well.
- Adjust salt if required.
- Heat a pan pour little oil, when hot add the grounded paste and saute for few minutes.
- Transfer to serving bowl, garnish with coriander.
- Serve hot with rice along with ghee.
Note:
- Be careful with the salt, as you will be adding too many times but very small amount.
- Do not grind brinjal and tomato together, taste differs.
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